Fish Fillet Soup

Solid soup with fish meat insert.

Ingredients:

1.25 l of water 200 g of fish fillet 40 g of butter 20 g of plain flour

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lemon juice parsley vegetable salt

Procedure:

1. Make a light roux with the plain flour and half the butter
2. Pour cold water over the roux and boil, stirring constantly, for about 10 minutes
3. Fry the fish fillets in the remaining butter until pink, then cut them into pieces and add them to the soup
4. Sprinkle the finished soup with finely chopped parsley.

Recommendation:

– You can sprinkle the fillets with a little cumin and red pepper or fish seasoning before frying, for better aroma and taste.